Today is the first time ever in history that I share an instructional cooking video! I have been meaning to film one of these for you for a REALLY long time, so it has definitely been long overdue. But, better late than never, right? Yeah, that’s what I think too!
This short video will walk you through a very simple and common recipe…your typical scrambled eggs. I have been making scrambled eggs for such a long time, that I have one hundred percent mastered the process and the “secret” to making them perfect! My husband and I have scrambled eggs pretty much every morning, and accompany them with some sort of breakfast meat and some sort of paleo baked good (like pancakes, waffles, muffins, etc.) Sounds delicious right? It is! We absolutely adore breakfast time.
My secret is simple: patience. Patience is key in the kitchen. Try to rush through a recipe, and you’ll find that your foods are not as tasty as they could be, and their consistency is definitely not where it could/should be. There is a huge difference in the end product when you give your recipes their required cooking time and lots of good patience.
These scrambled eggs are extra special, because they are cooked with coconut oil. The coconut oil gives them a slight hint of coconut-y taste, and I’ve gotta tell you, no scrambled egg has ever tasted so good. Make them and you’ll see what I mean.
Hope you find this video fun and informative. Enjoy!
Ps: I have also added my recipe on the box below, so you can print it out if that is something you’d like to do.
- 2 large eggs, whisked
- 1 tbsp coconut oil
- Sea salt, to taste
- Black pepper, to taste
- Whisk eggs vigorously for at least 30 seconds. Set aside.
- Place frying pan over low heat and allow pan to warm up. Add coconut oil, let it melt and pour in eggs. Eggs will cook slowly, but move egg mixture around with your spatula to make sure they don't stick and that they come out nice and fluffy. Remove from heat, season and serve right away.
- 10" frying pan
- Plastic spatula